Cardamom Knots



*TIP: Please read through the tips and tricks before starting. Crush your cardamom capsules before you start. Remember to crush for all elements at the same time = Approx. 10g cardamom seeds.


  1. Ad soy drink, aquafaba and sugar in a mixer or large bowl and dissolve the yeast in it. Add cardamom and salt.
  2. Add the wheat flour a little at a time and add the soft NATURLI’ Block in cubes. Knead the dough well in a machine or by hand approx. 10-15 min. until the dough is shiny and smooth. Add any extra flour if needed.
  3. Put cling film over the bowl and a cloth and set to rise at room temperature for approx. 30 min, and then 1-1.5 hours in the fridge.

Tip: Cold proofing = Use 12g of yeast and leave the dough in the fridge until the next day or a minimum of 8 hours.


  1. While the dough is resting, stir together remonce of soft NATURLI’ Block and sugar.

Cardamom knots:

  1. Prepare a roasting pan that measures approx. 35 X 25 cm with baking paper at the bottom.
  2. Turn the dough out onto a table sprinkled with flour. Roll out to a rectangle of approx. 40 X 50 cm. Spread remonce evenly on the dough. Fold ½ of the dough over the middle of the long joint. Carefully roll out the dough a little so that it is even. Cut the dough into 12 strips on the short side. Twist each strip 6-8 times and then wrap it around itself 2-3 times and seal with the end at the bottom. Place in baking pan and cover with film or a damp tea towel. Let the cardamom knots rise for approx. 45 min. to double size. Preheat the oven to 220° normal. oven.
  1. When the oven is ready, put the cardamom knots in and bake for 13-17 min. until nicely golden. Keep an eye as all ovens are different, but be careful not to underbake them.
  2. While your knots are baking, make the sugar syrup. Boil the sugar and water together in a small saucepan until the sugar has dissolved. Also prepare your cardamom sugar by mixing sugar and crushed cardamom.
  3. When the cardamom rolls are taken out of the oven, they are immediately brushed with the sugar syrup and sprinkled with plenty of cardamom sugar. Let them cool on a wire rack and enjoy them warm.

The recipe is developed by Alberte Stengaard –